Crispy Ham and Kidney

Name: Crispy Ham and Kidney
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 2 h
Ingredients: 200 g Cooked ham (sliced thin); 3 (about 300 g) Pork kidneys (scent removed, sliced diagonally); 100 g Radish (use winter melon in summer, cut into small balls); 10 g Scallions; 10 g Ginger; 10 g Wet cornstarch (for thickening); 1 g MSG; 1 g Fine salt; 15 g Shaoxing wine; 35 g Cooked pork lard (25 g of which is used for sauce pouring); 300 g Chicken stock (or fresh stock, part used for steaming, part for sauce)

A traditional Jiangsu soup dish in which cooked ham and pork kidneys are steamed together until tender, then finished with a chicken-broth thickened sauce. The broth is richly flavored and is especially well suited for older diners.

2 hours

Easy

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Ingredients

Cooked ham (sliced thin) 200 g

Pork kidneys (scent removed, sliced diagonally) 3 (about 300 g)

Radish (use winter melon in summer, cut into small balls) 100 g

Scallions 10 g

Ginger 10 g

Wet cornstarch (for thickening) 10 g

MSG 1 g

Fine salt 1 g

Shaoxing wine 15 g

Cooked pork lard (25 g of which is used for sauce pouring) 35 g

Chicken stock (or fresh stock, part used for steaming, part for sauce) 300 g

Instructions

Preparing the kidneys and radish

Wash the pork kidneys, cut each one open, drop into a pot of clear water and bring to a boil, take out and rinse clean, then return to the pot with clear water, scallions, ginger, and Shaoxing wine. Bring to a boil, move to low heat and simmer for 30 minutes, then remove. Cut the radish (or winter melon) into several small balls, blanch in boiling water, remove, rinse with clear water to remove the radish's pungency.

Steaming

Slice the ham into thin pieces and arrange in a soup bowl. Remove the scent from the kidneys and cut into diagonal slices, placing them on both sides of the ham. Place the radish balls on top, add scallion knots, Shaoxing wine, and a small amount of chicken stock (or fresh stock), and steam over a pot of boiling water for 1 hour. Remove, pour off the liquid, and invert the ham and kidneys onto a serving dish.

Pouring the sauce

Place a wok over the flame, add 25 g of pork lard and heat, add scallion knots and ginger slices and lightly sauté, add another 150 g of chicken stock, add salt and MSG, bring to a boil, lightly thicken with a small amount of wet cornstarch, drizzle in a little cooked pork lard, then pour over the ham to serve.